Autumn Giles: Contributing Writer at Serious Eats

Location: Arizona

Expertise: Food preservation, Gluten-free baking and cooking

Autumn Giles published Beyond Canning: New Techniques, Ingredients, and Flavors to Preserve, Pickle, and Ferment Like Never Before in 2016, a book about preserving foods at home.
Giles's work has appeared in The New York Times, Modern Farmer, PUNCH, Remedy Quarterly, and Edible Baja Arizona.
She blogs at Autumn Makes & Does where she crafts recipes for gluten-free sweets, side dishes, and cocktails using seasonal produce.

Experience

Autumn Giles began canning while living in New York City and overbuying fruits and vegetables at her local farmers market. It grew into a passion and she published Beyond Canning: New Techniques, Ingredients, and Flavors to Preserve, Pickle, and Ferment Like Never Before in 2016, where she experimented with traditional pickling and fermenting with modern flavors: lavender apple butter, kombu dashi pickled shitake mushrooms, pickled figs with port and black pepper, and more.

Her blog, Autumn Makes & Does, includes many recipes for preserves but also showcases her love for cocktails and dessert. All her recipes are gluten-free and highlight seasonal fruits and vegetables.

Giles lives in rural Arizona where she also writes poetry (sometimes about food). She co-hosted the podcast Alphabet Soup from 2011-2014, a show about food and words.

About Serious Eats

Serious Eats, a Dotdash brand, is an award-winning food and drink website visited by over 7 million hungry readers every month. Our audience comes to us for rigorously tested recipes, science-driven cooking techniques, robust equipment reviews, and stories that offer cultural and historical context to the foods we love to eat.

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